This video will take you from start to finish through the terrine making process. The wrapping technique can be used for any sort of shredded/braised meat including duck legs, chicken thighs, oxtail, ect.
The braised meat can be seasoned how ever you like, and is cured out with 2% kosher salt with 0.2% sodium nitrite added (calculated based on salt's weight), with the weight of the meat always being 100% (just like the baker's percentage). If you want to serve this terrine hot, I would recommend adding 0.8% Activa RM (Transglutiminase), although this is optional.
Ingredients Used In Final Meat Mix
- 3000g Trotter Meat, Braised and Shredded
- 60g Kosher Salt (3,000 x .02 = 60g)
- 0.12g Sodium Nitrite (60g salt x .02 = 0.12g Sodium Nitrite)
- 5g White Pepper, Finely Ground
- 24g Activa RM (Optional)
- 20g Dijon Mustard
- 1b Parsley, Chopped
- 1/2b Tarragon, Leaves Only
- 4 Onions, Julienned and Carmelized (800g after being cooked)
Quick Tip: Since most people don't have a scale that is accurate to 1/100th of a gram, I would recommend making a larger batch of curing salt. The extra cure mix can be saved, and used for stuff like duck prosciutto, confit, or pancetta (videos to come). Weight out 500g of Kosher Salt and add to it 1g of sodium nitrite. Mix thoroughly, label properly and keep away from children.
The sodium nitrite in this recipe is optional, although if you leave it out, I would recommend bringing the kosher salt content up to 3% by weight and only curing your terrine for no longer then a month. You will also loose that pink, rosy color that is commonly associated with cured foods.